Culinary Operations Leader — Chef Manager

Compass Group USA; Chandler (AZ); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest, part of Compass Group USA, is seeking a Chef Manager in Chandler, AZ to lead the culinary and food service operation. You will oversee inventory, purchasing, menu development, and cost controls, with a focus on local sourcing and sustainability.

Qualified candidates have at least three years of culinary management in contract foodservice or fine dining, working knowledge of HACCP, and familiarity with P&L accountability. ServSafe is a plus.

Qualifications

• Working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory and purchasing knowledge.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking is desirable.
• P&L accountability and contract-managed service experience is desirable.
• ServSafe certification is a plus.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

HACCP knowledge

P&L accountability

Culinary management

Menu development

Cost controls

Sustainability

Job description

Eurest, part of Compass Group USA, is seeking a Chef Manager in Chandler, AZ to lead the culinary and food service operation. You will oversee inventory, purchasing, menu development, and cost controls, with a focus on local sourcing and sustainability.

Qualified candidates have at least three years of culinary management in contract foodservice or fine dining, working knowledge of HACCP, and familiarity with P&L accountability. ServSafe is a plus.